TURKEY MUSHROOM CASSEROLE
My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. -Peggy Kroupa, Leawood, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.
Nutrition Facts : Calories 534 calories, Fat 19g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1286mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
TURKEY AND DRESSING CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 15h25m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Rub the turkey breast with the butter and sprinkle with salt, pepper, rosemary and thyme. Place the turkey skin-side-up in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Bake until an internal thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 2 hours or about 15 minutes per pound. Let rest for 10 minutes.
- Cut the breast into thick slices and set aside. Pour the pan juices into a measuring cup and skim off the fat (use the fat for gravy). You'll need 2 to 3 cups of liquid for the dressing; supplement with chicken stock as needed.
- In a very large bowl, mix together the crumbled cornbread, torn white bread and the cranberries. Heat the olive oil in a medium saucepan. Add the celery, carrots and onion and cook until tender, about 7 minutes. Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent, about 6 minutes. Add the cooked vegetables to the bread mixture. Pour in the orange juice and 1 cup of the pan juices and mix well, using a sturdy spoon or your hands. Continue adding pan juices (or chicken stock) until the mixture is very moist, almost soupy. Put the dressing in a 9-by-13-by-2-inch casserole dish. Lay the turkey slices on top of the dressing, using almost all of the meat (reserve the rest for gravy or leftovers). Cover the casserole and refrigerate overnight.
- The next day, preheat the oven to 350 degrees F.
- Remove the casserole from the refrigerator and let it stand at room temperature while the oven is heating. Bake until heated through, about 45 minutes. The dressing should be moist. If it appears to have dried out too much overnight, pour another cup of turkey juice over it.
TURKEY AND STUFFING CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter. Add the turkey and cook, crumbling the meat, until browned. Season with the Worcestershire and some salt and pepper. Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes. Stir in the flour and cook for 1 minute; add the stock and cook to thicken. Stir in the peas until warmed through. Transfer the mixture to a casserole dish.
- For the stuffing: Heat a large skillet over medium heat and add the butter. When melted, add the celery, apples, bay leaf and onions. Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes. Add the stuffing mix and moisten with the stock. Arrange the stuffing on top of the turkey filling and dot with butter.
- Cool and store for a make-ahead meal, or bake to serve immediately. If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes.
TURKEY AND STUFFING CASSEROLE
Two recipe classics are combined into an easy and delicious meal.
Provided by KRISTI EVANS
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
- Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
- Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.
Nutrition Facts : Calories 807.4 calories, Carbohydrate 66.7 g, Cholesterol 239.2 mg, Fat 19.7 g, Fiber 4.4 g, Protein 86.3 g, SaturatedFat 8.6 g, Sodium 2523.3 mg, Sugar 3.9 g
TURKEY AND DRESSING CASSEROLE
This custard-style dressing is filled with turkey cubes, bread crumbs and plenty of seasoning. It is soothing on a chilly day.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl. Stir in the cornbread, bread cubes, broth and seasonings. Transfer to a greased 1-qt. baking dish., For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350° for 25-30 minutes or until heated through., Or cover casserole and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until bubbly and heated through.
Nutrition Facts : Calories 385 calories, Fat 23g fat (12g saturated fat), Cholesterol 141mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
ESCALLOPED TURKEY AND DRESSING
Make and share this Escalloped Turkey and Dressing recipe from Food.com.
Provided by yooper
Categories Poultry
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Spray a 13x9-inch baking dish with vegetable spray.
- Mix the soups, sour cream and milk.
- Arrange meat on bottom of dish and pour 1/2 of the soup mixture over.
- Sprinkle with peas or vegetables, then spread the stuffing over.
- Top with remaining soup mixture, and then the buttered bread crumbs.
- Bake for 40 to 45 minutes, or until golden brown and bubbly.
- You can omit the veggies and serve on the side or with a salad.
- This can also be made with beef and cream of mushroom soup instead of the chicken soup, and sliced, sauted mushrooms in between the meet and the stuffing.
TURKEY MUSHROOM GRAVY
I have been making Thanksgiving dinner every year since the 1970's. I have tried every kind of turkey gravy. I created this recipe about 15 years ago. It is everyone's favorite, even the people who hate mushrooms. Serve with roasted turkey and cornbread stuffing!
Provided by ranch_maven
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h30m
Yield 20
Number Of Ingredients 10
Steps:
- Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
- Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 9.1 g, Cholesterol 64.5 mg, Fat 34 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 11.7 mg, Sugar 2 g
TURKEY & DRESSING CASSEROLE WITH MUSHROOM GRAVY
Make and share this Turkey & Dressing Casserole With Mushroom Gravy recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Slice turkey breast in 1" slices and set aside.
- In large bowl, combine all ingredients, except turkey and gravy.
- Mix well.
- In large shallow nonstick baking dish, place a layer of dressing, a layer of turkey, then gravy.
- Repeat until all ingredients are used.
- Bake for 45 minutes.
- Serve hot.
- Gravy; In blender, combine milk and flour.
- Mix on high for 1 minute; set aside.
- In nonstick skillet over high heat, saute mushrooms, and garlic in chicken broth for 5 minutes.
- Add wine and butter buds to sauce.
- Use wire whisk to prevent lumping.
- Reduce heat to medium and simmer for two minutes; stir constantly.
- Gradually pour milk mixture into mushroom mixture.
- Continue to simmer until gravy has thickened; stir constantly.
- Serve immediately.
Nutrition Facts : Calories 344.4, Fat 10, SaturatedFat 3, Cholesterol 74.7, Sodium 531.8, Carbohydrate 27.8, Fiber 1.6, Sugar 5.6, Protein 30.9
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